Perfect poached eggs...
as easy as 1,2,3

Easy to master and quick to prepare, poached eggs are great on toast and essential for that brunch classic Eggs Benedict. Follow these easy steps to become a poached egg pro.

2 eggs per person
2 tbsp white vinegar
Toasted bread or English muffi n to serve

1. Fill a large shallow frying pan with water 3-4 cm deep and heat to a rolling boil. Add vinegar. Break an egg into a small cup and reduce to a low heat.
2. Gently pour the egg into the water and repeat with additional eggs. Cook gently for 3-5 minutes, until the yolk is set and the white is firm.
3. Lift the eggs out using a slotted spoon or fi sh slice and drain. Place on toast or muffi n and serve immediately.

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